Prep: 10 mins | Cook: 20mins | Total: 30 mins | Serving: 4 | Yield: 4 servings
Who wouldn’t love rice pudding? This rice pudding is a mixture of rice, sugar, and milk that is old-fashioned and made with an egg. This Old Fashioned Creamy Rice Pudding has just the right amount of vanilla flavor, and if that’s your thing, you can sprinkle some cinnamon on top for extra flavor, or add raisins.
Our love for rice pudding came from my grandma, who is a huge pudding lover. It is not because I am her grandchild, but my grandma makes the best rice pudding ever. Whenever we spend the night at my grandparent’s house, we always woke up with the aroma of her rice pudding. We were always excited to eat it because we know it is something that will not only fill our stomach but also fuel our soul. Fortunately, my grandma shared this recipe with us, and we were able to create a version of this recipe. Try this recipe for Old Fashioned Creamy Rice Pudding, and enjoy it with your family and friends.
1 ½ cups cooked rice
2 cups milk, divided
¼ tsp salt
⅔ cup golden raisins
(1) egg, beaten
⅓ cup white sugar
1 tbsp butter
½ tsp vanilla extract
1. Add and combine the cooked rice, 1 1/2 cups milk, and salt over medium heat in a saucepan. Cook until thick and creamy and stir for 15 to 20 minutes. Stir remaining 1/2 cup milk, golden raisins, beaten egg, and white sugar into the rice mixture, stirring continually. Continue cooking until the egg is set for 2 to 3 minutes. Remove saucepan from heat; stir butter and vanilla extract into the pudding.
1. Pour it into a heavy pan to scald milk, and put the pan over medium heat. Warm up the milk, stirring frequently. Sometimes scrape the bottom of the pan to ensure it doesn’t scorch or stick. Clear from heat as it starts to steam and tiny bubbles appear around the bottom. Look for a temperature of about 182 F (83 C) when you use a thermometer.
Per Serving: 330.5 calories; 63.9 mg cholesterol; 237.3 mg sodium; 8.2 g protein; 61.1 g carbohydrates.
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